Name: 3 Whale Dishes (Obake in White Miso, Tongue Salad, and Small Intestine & Green Onion Nuta)
Cuisine: 和食
Ingredients: Bryde's whale tail flukes (obake), to taste; White miso, to taste; Dashi stock, to taste; Shaved burdock root (sasagaki), to taste; Grilled green onions, to taste; Chives, a small amount; Sansho pepper powder, a pinch; Whale tongue (saezuri), retort-pouched/pre-cooked, to taste; Lettuce, to taste; Cherry tomatoes, to taste; Toasted sesame seeds, to taste; Ponzu, 7; Olive oil, 3; Whale small intestine, to taste; Scallions (wakegi), to taste; Vinegar, to taste; White miso, 3; Mayonnaise, 2; Japanese mustard (karashi), to taste; Julienned green onion (hari-negi), to taste

About "3 Whale Dishes (Obake in White Miso, Tongue Salad, and Small Intestine & Green Onion Nuta)"

Rokusaburo Michiba introduces three dishes using rare cuts of whale. He prepares blanched raw obake (tail flukes) in white miso soup, thinly sliced saezuri (tongue) in a salad, and vinegar-washed small intestine in a green onion nuta (vinegared miso dressing). Each dish is packed with culinary techniques that bring out the natural umami and texture of the ingredients, resulting in elegant dishes you can recreate at home.

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Tips for Making "3 Whale Dishes (Obake in White Miso, Tongue Salad, and Small Intestine & Green Onion Nuta)"

Prep
- Quickly blanch raw obake in boiling water to remove excess fat and any gamey odor.
Seasoning
- Make the special dressing with a golden ratio of 7 parts ponzu to 3 parts olive oil, and drizzle right before eating.
Prep
- Vinegar-washing the small intestine and scallions removes excess fat and odor, tightening the flavors.
Seasoning
- Mix white miso and mayonnaise in a 3:2 ratio, and add karashi (Japanese mustard) for a sharp kick.

Ingredients for "3 Whale Dishes (Obake in White Miso, Tongue Salad, and Small Intestine & Green Onion Nuta)"

20 items

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Bryde'swhale tail flukes (obake), to taste
Whitemiso, to taste
Dashistock, to taste
Shavedburdock root (sasagaki), to taste
Grilledgreen onions, to taste
Chives,a small amount
Sanshopepper powder, a pinch
Whaletongue (saezuri), retort-pouched/pre-cooked, to taste
Lettuce,to taste
Cherrytomatoes, to taste
Toastedsesame seeds, to taste
Ponzu,7
Oliveoil, 3
Whalesmall intestine, to taste
Scallions(wakegi), to taste
Vinegar,to taste
Whitemiso, 3
Mayonnaise,2
Japanesemustard (karashi), to taste
Juliennedgreen onion (hari-negi), to taste

How to Make "3 Whale Dishes (Obake in White Miso, Tongue Salad, and Small Intestine & Green Onion Nuta)"

Whale Obake in White Miso Soup

1
Blanching the raw obake
Quickly blanch the raw obake in boiling water, then drain in a strainer. This removes excess fat and any gamey odor.
The key is to blanch it very brieflyDrain thoroughly in a strainer
2
Cutting the obake and preparing the white miso soup
Cut the blanched obake into bite-sized pieces. Separately, dissolve the white miso in dashi stock, bring to a simmer, and add the obake and shaved burdock root.
Dissolve the white miso in dashi stock
3
Plating and finishing
Place the obake and burdock root in a bowl, and garnish with grilled green onions. Pour the warm white miso soup over them, and top with chives and sansho pepper powder.
Pour the soup at the very endAdd aroma with sansho pepper powder

Whale Tongue (Saezuri) Salad

1
Slicing the saezuri and plating with vegetables
Thinly slice the pre-cooked saezuri and arrange beautifully on a plate with fresh vegetables like lettuce and cherry tomatoes.
Slicing thinly makes it easier to eatArrange the vegetables colorfully
2
Preparing the special dressing
Thoroughly mix ponzu and olive oil in a 7:3 ratio to make the special dressing.
The golden ratio of ponzu and olive oil
3
Finishing and serving
Sprinkle toasted sesame seeds on top, and drizzle the special dressing just before serving.
The trick is to drizzle the dressing right before eating

Whale Small Intestine & Green Onion Nuta

1
Vinegar-washing the small intestine and scallions
Cut the small intestine and boiled scallions into bite-sized pieces. Place them in a bowl, pour in vinegar, toss quickly, and squeeze firmly with your hands to drain.
Vinegar-washing removes excess fat and odorSqueeze by hand to drain thoroughly
2
Making the nuta dressing
Mix white miso and mayonnaise in a 3:2 ratio, then thin it with a small amount of vinegar. Add Japanese mustard (karashi) for a sharp kick.
Stick to the white miso to mayonnaise ratioAdjust the spiciness with karashi
3
Tossing the ingredients
Add the vinegar-washed small intestine and scallions to the nuta dressing and toss well.
Coat the ingredients evenly with the dressing
4
Plating
Plate in a dish and top with julienned green onion to finish.
Garnish with julienned green onion for color and aroma

Food Science

Why This Dish Tastes So Good

Combining the inosinate umami compounds unique to whale with the glutamate in white miso and dashi stock creates an umami synergy. Additionally, using ponzu or vinegared miso (vinegar and white miso) for strong-flavored cuts like the small intestine and saezuri introduces acidity that tightens the overall flavor, cuts through the oiliness, and balances the five basic tastes. This highlights the unique character of the whale while keeping the dishes light and easy to enjoy.

Umami CompoundsBalance of the Five TastesRole of pH and Acidity

Detailed Commentary on "3 Whale Dishes (Obake in White Miso, Tongue Salad, and Small Intestine & Green Onion Nuta)"

* Content organized by topics from the video.

Elegant White Miso Soup with Whale Tail (Obake)

The first dish features obake (tail flukes), a cut from the whale's tail shaped like a feather. For this recipe, we use raw Bryde's whale obake. First, quickly blanch the raw obake in boiling water, then drain in a strainer. Cut it into bite-sized pieces. Next, heat a soup made by dissolving white miso in dashi stock, and add the cut obake and flavorful shaved burdock root. Arrange the obake and burdock root in a bowl, and garnish with fragrant grilled green onions. To finish, pour the warm white miso soup over them and top with chives and sansho pepper powder. Our guest, President Tokoro, watched the cooking process with great curiosity, eager to see how this unique warm soup made with obake would taste.

Special Tongue Salad with Rare Saezuri

The second dish is tongue salad using saezuri (whale tongue). Saezuri is a rare cut characterized by its rich, umami-packed fat and gelatinous texture. While it is commonly used in oden or hot pots, we are turning it into a luxurious salad. We use pre-cooked, retort-pouched saezuri, which is easy to handle. Slice it thinly and arrange beautifully on a plate with fresh vegetables like lettuce and cherry tomatoes. Sprinkle fragrant toasted sesame seeds on top. The dressing is Michiba's special golden ratio: thoroughly mix ponzu and olive oil in a 7:3 ratio. Drizzling this special dressing right before eating is the secret to bringing out the best flavor. President Tokoro was amazed by the Iron Chef's innovative idea, saying, 'This is my first time eating saezuri in a salad.'

Small Intestine Nuta with Vinegar-Washing

The third dish is small intestine and green onion nuta using whale small intestine. The small intestine used here has been thoroughly cleaned, sterilized, and boiled on board the ship. Cut the small intestine into bite-sized pieces, and cut the boiled scallions to a similar length. Here, we apply Michiba's signature technique: vinegar-washing. Place the cut small intestine and scallions in a bowl, pour in vinegar, toss quickly, and squeeze firmly by hand to drain. This extra step removes excess fat and odor, tightening the flavors. For the dressing, mix white miso and mayonnaise in a 3:2 ratio, thin it with a small amount of vinegar, and add sharp karashi (Japanese mustard). Add the vinegar-washed ingredients, toss well, plate, and top with julienned green onion for a visually vibrant finish.

Tasting the Obake Soup and Tongue Salad

Finally, it's time to taste. We start with the obake in white miso soup. Opening the bowl releases the wonderful aroma of white miso and sansho pepper. Taking a bite, President Tokoro praised it highly, saying, 'The texture is absolutely perfect!' While store-bought obake is often processed in factories to make it soft, which strips away its flavor, the Iron Chef blanched it from raw, preserving its rich natural flavor and gelatinous texture. Next, we try the tongue salad with the special ponzu dressing. Upon tasting the saezuri, everyone was amazed by its unique texture and rich fat. 'It's delicious in oden, but eating it as a salad is surprisingly amazing!' they said, unable to stop eating. The simple dressing of ponzu and olive oil refreshingly complements the rich umami of the saezuri.

Intestine Nuta and Special Whale Takoyaki

Next, we taste the small intestine and green onion nuta. Taking a bite, President Tokoro was deeply impressed by its wonderful texture—both chewy and tender—exclaiming, 'Delicious! This is truly a close encounter of the third kind.' Furthermore, Michiba presents his special whale takoyaki, a recipe he spent the previous night perfecting to the point of losing sleep. These octopus balls feature saezuri (tongue) instead of octopus. Eating them piping hot, everyone raved, 'This is way better than octopus! The texture is amazing.' The fat from the saezuri melts into the batter, creating an exquisite flavor. Other unique variations were also shown, including takoyaki with whale sausage made from 100% whale meat, and takoyaki with canned seasoned whale meat (yamato-ni). The Whale President was absolutely thrilled by these creative dishes born from the Iron Chef's relentless culinary curiosity.

About 鉄人の台所

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